Pickled beetroot recipe

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If you grow your own, this pickled beetroot is a great way to make your beetroot harvest last longer, so you can get that sweet beetroot flavour all year round.

Pickled beetroot recipe
(Image credit: TI Media Limited)
  • healthy
Makes4
SkillMedium
Preparation Time10 mins Spiced vinegar needs to be left overnight.
Cooking Time1 hours 30 mins
Total Time1 hours 40 mins Leave for a week before eating.
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories6 Kcal0%
Sugar1 g1%
Fat0.06 g0%
Saturated Fat0.01 g0%
Salt0.02 gRow 4 - Cell 2
Protein0.2 g0%
Carbohydrates1.1 g0%
Salt0.02 gRow 7 - Cell 2

Learn how to make your own sweet and delicious pickled beetroot with our simple recipe.

This is a great recipe for using up any fresh beetroot that you have around, and means you have a ready supply which will last up to three months, taking you well into winter. The season starts around July, until late October. Pickled beetroot is just delicious in sandwiches but also make a great addition to lots of salads. It adds a sweet piquant flavour that really elevates a dish. Beetroot actually have the highest sugar content in the vegetable word, but don't worry, they're really low calorie and packed with healthy nutrients.

Ingredients

  • About 1.5kg (total weight) fresh beetroot
  • 2.5cm piece cinnamon stick
  • 1 tsp each black peppercorns, cloves and yellow mustard seeds
  • 2 tsp whole allspice
  • 3 bay leaves
  • 2 tbsp caster sugar
  • 1 litre distilled malt vinegar
  • 4 x 500ml wide-necked jars, sterilised

WEIGHT CONVERTER

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Method

  1. To make the spiced vinegar: Put the spices, sugar and 300ml of the vinegar in a pan. Bring to the boil slowly, take it off the heat and set aside; overnight, covered, if you have time, to let the flavours develop.
  2. Wash the beetroots carefully without rubbing the skin off. Put them into a large pan of boiling water and simmer for about 1⁄2 hours until just tender. Drain them and leave to cool.
  3. Rub off the beetroot skin, then slice the roots (about 1cm thick) and pack into jars. Pour in the vinegar and spices. Cover, seal and label. Leave a week before eating. It keeps for 3 months.

Top tip for making pickled beetroot

Wear washing-up gloves for peeling and slicing beetroot otherwise you’ll have pink fingers for a couple of days.

Make sure your jars are properly sterilised before adding the pickled beetroot mix so you can guarantee freshness. Our guide on how to sterilise jars and bottles is a useful guide to help you do this correctly and efficiently.

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Jessica Dady
Senior Content Editor

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.